Turn your Instant Pot to Saute and add the olive oil, onion and bell peppers. Saute for 3-4 minutes or until the vegetables are softened. Add the Thai peanut sauce and chicken. Cook thawed chicken on high pressure for 12 minutes. (Cook frozen chicken on high pressure for 20 minutes.) Turn the pressure valve to “Vent” to release all of the pressure.

Remove the chicken breasts from the pot and place on a plate or cutting board. Shred the chicken using two forks.

Remove ⅔ cup of liquid from the pot, being careful to leave the vegetables. (Reserve the liquid for cooking rice.) Return the shredded chicken to pot and stir until well combined.

Add the chicken breasts to a sprayed or lined Crock Pot. Top the chicken with the onion, bell peppers and Thai peanut sauce. Add an additional ½ c. Thai peanut sauce.

Cook on low for 4-5 hours. With 30 minutes of cooking time left, shred the chicken using two forks.

(If using frozen chicken in the Crock Pot, cook on low for 5-6 hours.)